Fermento para farinha (2%)
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
About this calculator
This calculator determines the ideal yeast quantity for bread and dough recipes. The formula multiplies flour weight by 2% (0.02). For instance, 500g of flour requires 10g of yeast (500 × 0.02 = 10g). This ratio ensures balanced fermentation, avoiding under-leavened dough or excessive sourness.
The 2% rule applies to standard wheat flour breads at controlled room temperatures. Yeast activates natural leavening agents in the dough, allowing it to expand and become soft. Precise measurement is crucial: insufficient yeast hinders expansion, while excess can create a sour taste or overly soft dough.
Use this calculator for French bread, sandwich bread, or pizza dough. Avoid it for cakes or pastries that don't require yeast. Dry yeast may require hydration adjustments. In cold climates, increase the dose by up to 10% to compensate for lower temperatures.
Important notes: Check yeast expiration dates, as potency decreases over time. Adjust the ratio for high-protein flours (like whole wheat) or long-fermentation breads (like sourdough).
Frequently asked questions
Why use exactly 2% yeast?
The 2% ratio is tested for standard flours and room temperatures. It ensures proper fermentation without over-sweetening the dough.
Does this calculator work for dry yeast?
Yes, but dry yeast requires hydration. Use the calculated amount directly in the dough, as dry yeast is more concentrated than fresh.
What to do with leftover yeast?
Store in an airtight container in the freezer for up to 3 months. Do not reuse yeast that was previously activated.
Should I adjust for whole wheat flour?
Yes, whole wheat absorbs more liquid. Increase the dose by up to 15% to compensate.